Plant Pure Curried Potatoes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 277.3
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,346.9 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 11.0 g
- Protein: 11.2 g
View full nutritional breakdown of Plant Pure Curried Potatoes calories by ingredient
Introduction
This dish has an Indian flair with its combination of potatoes, curry, coconut milk, and chickpeas. This is a great recipe for the slow cooker so you can arrive home to the sweet aroma of curried potatoes. This dish has an Indian flair with its combination of potatoes, curry, coconut milk, and chickpeas. This is a great recipe for the slow cooker so you can arrive home to the sweet aroma of curried potatoes.Number of Servings: 12
Ingredients
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17 small/medium (1800 grams) Red Potato, cut in quarters
1 Jumbo (19 oz) Onion, sweet, raw
9 clove Garlic
2 Tbsp Cumin seed
3/4 tsp Pepper, red or cayenne
3 Tbsp Red Curry Paste (Thai Kitchen)
4 Tbsp Garam Masala (by JACE520)
3 tsp grated Ginger Root - Fresh/Raw
1 Tbsp Salt
6 cup Del Monte Petite Cut Diced Tomatoes
4.5 cup Bush's Garbanzos (chickpeas)
4.5 cup Peas and carrots, frozen
2 cup Coconut Milk (Silk)
Directions
1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until just tender, 10-15 minutes. Be careful not to overcook the potatoes and create a mushy texture.
2. Drain the potatoes and set aside.
3. Saute the onion and garlic in a little water until tender, about 5 minutes. Season with the cumin, cayenne, curry paste, garam masala, ginger, and salt; cook for 2 minutes more.
4. Add the tomatoes, chickpeas, frozen peas and carrots, and cooked potatoes.
5. Pour in the coconut milk and bring to a simmer. Simmer for 5-10 minutes.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user PAPAOF9LADS.
2. Drain the potatoes and set aside.
3. Saute the onion and garlic in a little water until tender, about 5 minutes. Season with the cumin, cayenne, curry paste, garam masala, ginger, and salt; cook for 2 minutes more.
4. Add the tomatoes, chickpeas, frozen peas and carrots, and cooked potatoes.
5. Pour in the coconut milk and bring to a simmer. Simmer for 5-10 minutes.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user PAPAOF9LADS.